Christmas pudding doesn't have to take so much effort when you can simply pop it into the trusty slow cooker
- 375 g packet dried mixed fruit
- 1 Granny Smith apple, cored, peeled, coarsely grated
- 200 g packet natural coloured glace cherries, finely chopped
- 1 cup dried sweetened cranberries
- ½ cup brandy
- cooking oil spray, for greasing
- ½ cup dark brown sugar
- ½ cup golden syrup
- 175 g unsalted butter, melted
- 3 free-range eggs, lightly beaten
- 1 ½ cups fresh breadcrumbs
- 1 cup self-raising flour
- 3 tsp ground cinnamon
- thick vanilla custard, to serve
- Combine fruits and brandy in a large bowl. Stand, covered, overnight.
- Lightly spray a metal pudding steamer (8-cup capacity) with cooking oil. Line base and side with five x 6cm wide strips of baking paper.
- Add sugar, syrup, butter, eggs and breadcrumbs to fruit mixture. Mix well. Stir in combined sifted our and cinnamon. Pour into prepared steamer. Smooth over top.
- Place a pleated piece of baking paper and foil over top of steamer. Tie firmly with string to secure. Cover with metal lid.
- Place a small, heatproof saucer (4cm deep) upside down in the centre of a removable bowl of a 5- to 6-litre capacity slow cooker. Sit steamer on the saucer. Pour in enough cold water (about 7 cups) to come 3⁄4 of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
- Cook on high for 6 hours. Pudding is cooked when a skewer inserted into the centre comes out clean. Remove steamer. Stand for 30 minutes. Remove lid and foil. Turn out pudding onto a plate. Remove lining paper.
- Serve warm pudding with custard.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.0 g|
|Total carbohydrates||127.4 g|
|- Sugars||87.3 g|
|Dietary fibre||7.3 g|